We've had two vendors bail on us recently. A few weeks ago the folks at Summer Field Spices decided they are going to only sell bulk spices. We're not in the packaging business so we started a search for a new supplier and found one in VANN'S SPICES. Their product offering is twice as large and everything comes in a nice glass jar with a shaker top. Besides small specialty shops like ourselves, you'll find their spices on the shelves of Whole Foods and Zabars. We've already brought in a few dozen spices including 3 different paprika's, 5 chilies and my favorite - Szechuan Pepper Corns!

The other bit of disappointing news came from Regal Ware, the cookware manufacturer we've been dealing with from Wisconsin. Their product was well made, reasonably priced and made in the US - all important to us. They have decided that they can't compete with All Clad and Calphalon and are pulling the plug on their retail line. We'll continue to stock the line until we can't get it anymore, which will be the end of May. Their 25 Year Warranty is still valid - the company intends to focus on their four or five lines of cookware that are only sold through in-home demonstrations, which is apparently very profitable. If you've bought any of their cookware and want to complete your set, now's the time.

We've been looking at flavored salts for a long while and finally decided to bring in a line from THE SPICE LAB. Flavors range from Black Hawaiian Lava and Applewood Smoked all the way to Ghost Pepper Salt. Flavored salts are great with fish, barbecued meat and chicken, and really anything that you want to add a little extra flavor to. The Spice Lab also imports Himalayan Salt Blocks, 2" x 12" x 12" solid salt blocks, that you use in your oven or BBQ grill as a cooking surface. The 200 million year old blocks add a bit of salty flavor to your food, can be reused indefinitely and make a great conversation piece.

Lastly, our Bridal/Table-top section is about to increase dramatically. In the next few weeks we'll be bringing in LE CREUSET'S new line of dinnerware. All of their beautiful colors are now available in a complete line of sturdy oven-to-table ceramic dinnerware. We'll also be displaying dinnerware and bakeware from CASSAFINA. Their Casa Stone line of fine Portuguese stoneware has set the standard in casual dinnerware with its distinctive but functional patterns that are oven-to-table, freezer and microwave safe. Their ceramic is very durable and you'll find their colors and patterns to be absolutely beautiful.

 

Thursday, April 12, 2012 - 6:30 pm, $40.
Matt Rapposelli - Executive Chef, OU, Athens
Chef Matt will be teaching everything you need to know to create Euro breads in your own kitchen! This class is as much about history and teaching as about cooking. You will learn to make a Hearth Bread, No-Knead Bread, and a Country Loaf. Matt is well known in Athens for the wonderful bread that came out of the bakery he owned and operated there years ago. Class is limited to 16.

Tuesday, April 17, 2012 - 6:30 pm, $35 (take all three Stock classes for $95 - a $20 savings!)
Zachary Leverett
Chef/Owner of Elite Dining Catering, Parkersburg
The first in a "Series Class" for The Cook's Shop, this class will focus on the techniques used to create stocks. Using fresh stocks adds such depth to your dishes - It is well worth your time and effort! Part Two, Sauces, will be held on May 1st. Part Three, May 15th, will put it all together with practical applications. Classes are limited to 16.

Saturday, April 28, 2012 - 2:00 pm, $45
Tere Clegg, Chef/Owner of Mango Latin Bistro, Parkersburg
We are never quite sure what Chef Tere will be teaching, but you can be sure of three things... One, it will be yummy. Two, it will have a Latin flare. Three, it will be great fun! Chef Tere is very dynamic and full of energy. Class is limited to 16.